Anne Blacksmith’s Beef and Veg Pie
This is the third recipe inspired by The Light Side of the Moon. A meat pie is a hearty main dish. This is a great recipe for any ground meat you may have. My husband’s favorite is ground pork. I tend to do all the prepwork for meat pie early in the day or even the day before and then bake it prior to serving.
Excerpt: [Ian] jumped at the clatter, as Ms. Blacksmith set down a baked beef pie more heavily than usual. “Grace deserved better than her spouse and only-child in quiet dispute.”
Scraping the knife over the bottom of the pie plate, she cut the pasty and served Ian a large slice with the look she used when he was small and made mischief. She handed Dad a piece of pie with the same look. “Fix this. Or this is the last meal I cook for you.” She stomped into the kitchen.
Pie Crust (This is the pie crust recipe I use for savory fillings as well as anytime I want a fruit pie.)
- 220 grams / 2 cups All Purpose Flour
- 5.5 grams / 1 teaspoon salt
- 180 grams / 3/4 cup Vegetable Shortening or Lard
- 60 – 120 ml / 4 to 8 tablespoons ice cold water
Blend flour and salt in large bowl. Cut shortening into flour mixture using pastry blender or fork until it looks like small peas. By the spoonful stir in just enough water with fork until dough holds together.
Shape dough into a ball. Flatten ball into 1/2-inch thick round disk. Chill while you prepare filling.
- 16 ml / 1 tablespoon of vegetable oil
- 3 stalks of Celery
- 3 Carrots
- ½ Onion
- .45 kg / 1 pound of Ground (Minced) Beef
- 85 grams / ¾ cup flour
- .7 liter / 3 cups of milk
- 150 grams / 1 cup peas
- Salt and pepper if needed
Small dice celery, carrots and onions. Over medium heat, cook celery, carrots, and onions in vegetable oil until onions grow translucent. Remove from pan.
Brown beef until no pink remains and remove from pan
Whisk in the flour to the drippings/ Cook and stir over medium heat until browned, about 10 minutes. Gradually stir in milk so that no lumps form, and continue cooking and stirring until thickened. Taste gravy and add salt and peppers if desired
Mix all filling ingredients adding the peas last. Chill for 1 hour.
Take dough from refrigerator cut dough in half.
Roll 1/2 dough from center outward into a 12 x 8 inch rectangle on lightly floured surface for the crust. Transfer dough to baking sheet.
Roll second half of dough into rectangle. Put aside
Scoop filling on dough on baking sheet leaving a 1/2 inch of exposed dough all around. Lie second rectangle on top. Flute dough as desired. Cut slits in top crust or prick with fork to vent steam.
Bake in a 400 degree oven for 45 – 50 minutes.